Could you give me any of your favorite Ethnic recipes?!
Just please let me know the country where this recipe is classified under. Thanks so much for your help!
Answers: Hello! I'm making a gift for someone older - I'm handmaking a recipe box and I'm going to fill it with ethnic recipes from different countries. I'm not being picky - it can even be a snack or desert or full course - doesn't matter! It can be something you ate growing up or something you found on the internet. She collects recipes but they are all basically american and I know she'll treasure this.
Just please let me know the country where this recipe is classified under. Thanks so much for your help!
File this under Italian... These are about 60 years old maybe more... We loved our Nonnie~!
If you need to me to explain anything let me know. These are actually in my head and I haven't read these in a while and some of them are like family explanations.
NONNIE'S BABY STUFFED
EGGPLANTS
For the marinara sauce:
3/4 c. olive oil
1 clove garlic, thinly sliced
2 cans (28 oz. each) kitchen-ready crushed tomatoes
1 t. parsley
1 t. salt
1 t. black pepper
1/2 can water (use one of the cans from the crushed tomatoes)
For the eggplants:
10 baby eggplants (sometimes called Italian eggplants)
2 eggs
7 c. grated day-old bread crumbs (you can prepare these in the food processor the day before)
1 1/2 c. grated Romano cheese, plus 1 T. additional for sprinkling on dish
1 t. fresh chopped parsley
Salt and pepper to taste
To make the sauce, heat the olive oil in a large, deep frying pan over medium-high heat. Fry the garlic in olive oil until golden brown (do not burn). Add crushed tomatoes, parsley, salt and pepper. Let sauce come to a simmer; cook, stirring occasionally, for 45 minutes. Cover pan partially while cooking. Add the water after about 20 minutes cooking time. You will use 5 cups of sauce for this dish; reserve any extra sauce for another recipe.
Meanwhile, prepare the eggplants: cut the eggplants in half and cut out the insides (do not damage the skins). Dice the eggplant flesh and steam or boil until softened and translucent. Steam or boil the eggplant skins until tender. Drain the diced eggplant and press until all water is removed. In a bowl, combine the cooked eggplant, eggs, bread crumbs, Romano cheese, parsley, salt, pepper and 2 c. of the tomato sauce. Stir to combine well.
Fill the skins of the eggplants with the mixture and place stuffed eggplants in rectangular baking pans. Top with remaining 3 c. tomato sauce and sprinkle with additional Romano cheese. Bake at 350 degrees for 45 minutes. Makes 10 servings.
BEEF BRACIOLE
For the bread crumb mixture:
1 c. fresh bread crumbs
1/2 t. salt
1/2 t. pepper
1/2 c. Parmesan cheese
1/4 t. garlic salt
For the beef braciole:
1 1/2 lb. sandwich steaks (This is also called Flank steak cutlets, you need around 10 steaks), top round, cut against the grain
10 thin slices prosciutto
10 thin slices Swiss cheese
3 T. olive oil
1/2 c. sweet Marsala wine
2 c. fresh mushrooms, sliced
In a medium bowl, combine breadcrumbs, salt, pepper, Parmesan cheese and garlic salt. Set aside.
Trim fat from steaks and place between two piecs of waxed paper. Pound to about 1/4 inch thick. Place pounded steaks on a large work surface. Top each steak with 1 slice of prosciutto, 1 slice of Swiss cheese, and 1 T. bread crumb mixture. Roll each strip from the bottom up and tuck in the ends to ensure stuffing does not drip out. Tie each meat roll with cooking twine.
In a large saute pan, heat the olive oil over medium-high heat. Reduce heat to medium low and brown each meat roll completely on all sides. Remove meat rolls from pan and set aside. Drain all but about 1 T. oil and drippings from the pan. Add mushrooms and saute until softened. Add Marsala wine and simmer for about 3 minutes. Remove string from meat rolls and return to pan to warm. Serve, topped with mushroom and Marsala sauce, when meat is warmed through. Makes 10 servings.
hungarian decendant here getting cookbook
ah pu i could do this from memory lol
cabbage rolls(hallupki)
1 head of cabbage
2lbs ground beef
1 cup recipe of white rice prepared according to package(yeilds about 3 cups when done)
1 onion chopped
3 15 oz cans of stewed tomatoes
salt
garlic powder
first get a large pot of boiling water with about a tablespoon of salt get it to a roaring boil. Take the head of cabbage and take the core out. this is difficult be careful.. once the core is out you then place it into the boiling water. what we are doing is scalding the cabbage and helping the leaves release from the head. get a set of tongs and start geting the leaves off the head. once they are released then place them in a bowl(we'll need these later. get as many of these off as you can untill you have it about the size of a softball.
lets prepare the stuffing. put the ground beef in a bowl and the prepared rice. add 1 tsp of salt and 1 tsp of garlic powder. mix like you would for a meat loaf.
take handfulls of the meat mixture and place it across the vein of the leaf and roll and tuck intil its all enclosed. place in a roaster pan bottem. continue untill you have no more stuffing left.(i have a good recipe for the remains of the cabbage so hold on to the leftover cabbage)
Once the cabbage rolls are in the pan drzzle all of the cans of stewed tomatoes all over the rolls and put the chopped onion all over the top of tomatoes. cover with the lid and bake at 350 for an hour and a half.
ok you have leftover cabbage. you can now make an awesome side that my grandmother and great grandmother used to make with it. remember they didn't like to waste in the old country.
cabbage noodles(halluski)
You need
the leftover cabbage including the middle part
1 stick of butter
1 tsp salt
1 package of prepared egg noodles
slice all the leftover cabbage. on the stove top get your dutch oven pot and melt butter in the bottem of it. put all the sliced cabbage in the pot and fry untill nice and soft. don't worry about brown makes it wonderful.
prepare noodles . once done add the cabbage to the noodles and mix. gotta make this because it makes it authentic.
contrary to your belief the hungarians including my great grandmother got this recipe from the slovocs. most hungarians could speak slovoc and often intermingle.
I had lots of fun with my grandma making this. she used to tell me stories about my great grandmother while we were making these. it's been 25 yrs since we used to make this together but I have always made this because it's just darn good.
Curried Rice: Chop 10 cups of your favorite vegetables (frozen can also be used) and onion and pan fry with some water (if not frozen) with salt, pepper, garlic and a teaspoon of curry powder. After 5 mintues, add in 1 can of chopped tomatoes (with sauce). Once the vegetables are cooked to your desired softness (I usually cook for 15 mintues), stir in cooked rice and cook for addtional 2 mintues. Let sit for 5-10 minutes before serving. This dish is not only fat free, but it makes many servings, isvery healthy, and cheap to make.
INDIA: this is one of my personal favorites (just made them last night!)
Goan Spiced Crab Cakes, Pappadums, Avocado and Tamarind Recipe
Ingredients
1/4 cup corn oil
1 onion, small dice
1 tablespoon of fresh ginger, peeled and minced
1/2 tablespoon of garlic, minced
1 teaspoon coriander seeds, ground
1 teaspoon cumin seed, ground
1/4 teaspoon of turmeric
1 tomato, small dice
1 cup of crabmeat, carefully picked
2 medium shrimp, minced to a fine paste
2 limes, zested (chopped) and juiced
8 sprigs of cilantro, washed
1 tablespoon chives, chopped
1 egg, beaten
1 cup panko, available in Japanese specialty stores
Salt and pepper, to taste
Cayenne, to taste
Avocado Salad, see recipe below
4 cups baby greens
4 pappadums, available in Indian specialty stores
1/4 cup of tamarind chutney
Method
In a large saute pan, heat one tablespoon of the corn oil. Add the onion, ginger and garlic and saute for 5 minutes over medium heat. Add the coriander, cumin, turmeric and the tomato and continue to cook until it turns dry. Remove from the heat and cool down. In a large mixing bowl, combine crabmeat, the cooled onion mixture, shrimp, lime zest and juice, cilantro, chives, beaten egg and 3 tablespoons of the panko. Season with salt, pepper and cayenne. Mix well so that all the ingredients are well incorporated. Test a small quantity by forming a teaspoon of this mix into a small patty and frying it in a pan. Adjust the salt and pepper if necessary. Divide this mixture into 4 equal portions. Form into balls and flatten to form small patties. Put the rest of the panko on a cutting board. Place the patties one at a time in the bread crumbs. Heat a heavy bottomed skillet large enough to hold the crab cakes on medium heat. Add the oil and fry the crab cakes. When the cakes turn a light golden color, flip them over and cook them on the other side until they are light golden in color. Using a slotted spatula, remove and drain on a paper towel Take 4 large plates and place the baby greens in the centers and a pappadum on top of the greens. Fill each pappadum with a scoop of avocado salad and top with a crab cake. Spoon the tamarind around the plate
Avocado Salad:
2 avocados, diced into 1/2-inch cubes
1 lime, zested and juiced
3 plum tomatoes, 1/4-inch dice
1/2 cup of red onion, chopped fine
4 sprigs of fresh cilantro, thin chiffonade
1 teaspoon cumin seed, toasted and ground
Cayenne pepper, to taste
Fine sea salt, to taste
Freshly ground black pepper, to taste
2 tablespoons extra virgin olive oil
Sugar, to taste
In a large bowl, combine the diced avocado with the juice and the zest of the lime. Add the tomatoes, onion and cilantro. Mix well, taking care not to smash the avocado and the tomatoes. Next add the cumin, cayenne, salt, pepper, extra virgin olive oil and sugar. Taste and season if necessary. Refrigerate until ready to use or at least two hours
Ethnic? would you call yourself 'ethnic'? Considering Caucasions represent a minority in the world are you asking for american/english dishes?